Tanner Agar began his hospitality career as a Segway delivery driver in Chicago as a teen. Since then, he has had a very storied career in many avenues and places in the industry. He has worked in 6 countries, including Canada, Spain, France, Tanzania, and New Zealand. He believes he grew the most at his job in Spain. In 2017, he Co-Founded Rye in Dallas with his business partner, Nick. Today he is the CEO of Walkabout Hospitality Group, under which Rye and Apothecary, another of his restaurant creations, operates. A second location of Rye has also opened recently. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I don't want to get to the end of my life having lived only the length of it, I want to have lived the width of it as well." In this episode with Tanner Agar we will discuss: Business partners It's all about the team Valuing employee input Treat your guests like possible future investors Marketing Surviving a fire in your restaurant Employee benefits Today's sponsor: At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Excellence is the habit What is your biggest weakness? Demanding more than is necessary sometimes What's one thing you ask or look for when interviewing/growing your team? Knowledge-based questions until exhaustion What's a current challenge? How are you dealing with it? Handing off everything to a new group of people Share one code of conduct or behavior you teach your team. Respect the work that we're doing What is one uncommon standard of service you teach your staff? Not allowed to hold a dirty dish in front of the guest What's one book we must read to become a better person or restaurant owner? Rebel Chef: In Search of What Matters by Dominique Crenn GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Work from home technology - Microsoft Suite What is one thing you feel restaurateurs don't do well enough or often e